♥ Melt chocolate on a double boiler or in the microwave and set-aside to cool for several minutes

♥ Mix all ingredients together (except any optional additions) with an electric mixer

♥ Once combined, fold in any optional additions into thick batter

♥ Spoon into greased or lined mini-muffin cups about 3/4 full (batter will puff nicely)

Bake at 350 degrees for 11-14 minutes – cook longer for a brownie resembling more of a cake-like batter and pull out just before done for a fudgy brownie that will finish cooking in the muffin tin after it has been pulled out of the oven

We like to use unsweetened chocolate because it’s extremely affordable, free of any weird ingredients (like soy lecithin) and readily available; if you use a sweetened chocolate or add sweetened chocolate chips later, the palm sugar will not be necessary in the recipe.

Makes 36 brownie bites (more or less, depending on how much of the batter you eat and how big your muffin tins are). Store at room temperature for a couple of days, otherwise keep in the fridge or freezer to enjoy this big batch of brownies for quite some time!

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, cast iron skillet over medium-high heat. Add oil and chicken skin side down, cook until browned, about 5 minutes. Flip chicken, add 1 cup stock and 1/2 teaspoon salt. Nestle cauliflower around the chicken and bring to a boil. Add garlic, olives, lemon wedges, and thyme. Transfer skillet to oven. Roast, stirring cauliflower halfway through, until cauliflower is tender and chicken is cooked through, about 30 minutes.If you like you can thicken the sauce by returning the skillet to the stove. Mix of 1 tsp arrowroot flour starch with 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce.